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Kimber Matherne
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These Ground Beef Quesadillas are a simple and hearty meal that the whole family will love! Juicy ground beef crumbles are seasoned to perfection, then layered with melty cheese in a perfectly golden, crisped tortilla. Enjoy as-is or customize with your favorite add-ins and toppings!
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Cheesy Ground Beef Quesadillas – The EASY Way!
There is nothing quite like the deliciousness of a homemade cheesy quesadilla. And these Ground Beef Quesadillas are one of my go-to recipes!
This recipe is made with the most basic ingredients, but yields the crispiest, cheesiest, juiciest quesadilla you’ll ever bite into. It’s simple, delicious, and the whole family will love it.
As a bonus, you can make these beef quesadillas from scratch, or they are great made with leftover taco meat.
Why I LOVE this recipe!
- Budget Friendly – You need just a few super simple and affordable ingredients to put this meal together.
- Quick and Easy – Just 10 minutes of prep before your quesadillas are cooking in a skillet.
- Crowd Pleaser – This is a meal that you and the kids will love! It’s definitely one that will soon be in your regular dinner rotation.
- Customizable – Follow the recipe exactly OR use your favorite meat, cheeses, toppings, etc. Quesadillas are always so easy to make just for you!
Recipe Notes
This cheeseburger quesadilla recipe is as simple as promised! Just a 10 minutes of prep for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make ground beef quesadillas to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground Beef – I recommend using an extra lean ground beef to prevent your quesadilla from being too oily.
- Onion – Onion is sautéed with the beef to create a delicious flavor base.
- Cheese – Cheddar is my favorite, but other types will work too.
- Spices – We’re keeping our spices simple (but so flavorful) with a blend of chili powder, dried oregano, salt, garlic powder, and ground cumin. If you like a little extra heat, try adding some red pepper flakes.
- Butter – For cooking the quesadilla!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Quesadillas with leftover taco meat– These are great made with leftovers from taco night! Instead of making the ground beef, just start at the step where you add the tortilla, then use your leftover taco meat in place of freshly cooked ground beef.
- Corn Tortilla Quesadilla – I love flour tortillas for quesadillas, but if corn tortillas are your preference, feel free to use those instead!
- Air Fry Quesadilla – Skip the skillet and use your air fryer to cook your quesadilla instead! Simply assemble it as directed, then pop it in the air fryer until the cheese is melty and the tortilla is golden. Keep in mind that you may need to adjust the size of your tortillas to fit the quesadilla in the air fryer basket.
- Try another protein – I love the cooked ground beef in this recipe, but you could also make it with ground turkey or chicken, shredded Mexican chicken, or even a meatless ground beef for a vegetarian option.
- Add other veggies – You can keep it simple with the onion or bulk your quesadilla up with additional veggies. Try diced bell pepper, sliced mushrooms, diced tomatoes, or even diced jalapeño for a little bit of spice.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make a beef quesadilla.
Start by browning the ground beef an onion in a large skillet. Once done, drain any grease or liquid. Add the seasonings and simmer.
Remove the beef and lay a large tortilla flat in the pan. Sprinkle cheese over the tortilla.
Add beef on top of the cheese and once the cheese starts to melt, fold the tortilla in half. Continue to cook on each side until crispy.
Remove from the skillet and cut into 3-4 triangles.
Recipe Tips
- Use lean ground beef – Leaner ground beef means there’s less oil to drain once it’s cooked. If you only have fattier beef, you will just really need to make sure to drain it well so you don’t end up with an oily quesadilla.
- Drain before seasoning – Regardless of how much grease you need to drain, be sure to do it before you add the spices. Otherwise, you’ll just drain out all that flavor.
- Serve right away – While you can save any leftovers, there’s nothing quite like a fresh quesadilla hot out of the pan.
- Scale the recipe – You can use large burrito-sized tortillas folded in half OR use this same recipe to make 8 smaller quesadillas using standard-sized tortillas. Additionally, you can double or halve the recipe depending on how many you plan to serve. Do what works best for you!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Cook the ground beef ahead of time – Cooked ground beef can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 4 months. Get ahead on prep by cooking and seasoning the beef in advance, then layering it into the quesadillas whenever you’re ready to serve them.
- Pre-chop the onion or buy them pre-chopped – You can usually buy fresh or frozen pre-chopped onions at your local grocery store. Save a little bit of time by doing that instead of chopping them yourself!
- Make ahead and store – While I do love a fresh quesadilla, you can make them ahead of time, let them cool completely, then store them in the fridge for up to 4 days or in the freezer for up to 2 months. When you’re ready to serve, let them thaw overnight in the fridge, then warm in a skillet or in the oven until heated through.
Freezer Meal Instructions
Making this homemade quesadilla recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Cook the beef as directed, then let it cool completely.
- Assemble the quesadillas as instructed, but don’t cook. Instead, wrap them tightly in plastic wrap and foil. Store in the freezer for up to 2 months.
- To cook from frozen, remove the plastic wrap and foil, then microwave until heated through. Alternatively, let them thaw in the fridge first, then reheat them in a skillet for a crispier texture!
What to Serve with a Beef Quesadilla
Since this protein based dinner has the delicious Mexican flavors, it will pair well with many of your favorite Mexican side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Mexican Street Corn Casserole – reader favorite!
- Mexican Style Crock Pot Refried Beans – a great lighter way to make refried beans.
- Easy Mexican Rice – tastes just like a Mexican restaurant.
- Mexican Roasted Vegetables – Quick and easy way to add a wholesome side!
Taco Quesadilla Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer for up to 2 months
To reheat, warm from frozen in the microwave OR thaw first if frozen, then heat in a skillet until heated through and re-crisped.
Recipe FAQ’s
Should I make a quesadilla with butter or oil?
While either will work, I like to use butter for this recipe! It browns the outside of the quesadillas perfectly and gives them that delicious, buttery flavor.
What is the best cheese for quesadillas?
I love freshly shredded cheddar for quesadillas, but feel free to use Monterey jack, a Mexican blend, mozzarella, or even a combination of a couple different cheeses.
Why are my quesadillas soggy?
The most likely reason that your quesadilla is soggy is that you ended up with too much oil! Be sure you drain off any excess oil after you cook the beef so you get a perfectly crispy exterior.
What goes well with quesadillas?
You can absolutely enjoy these quesadillas as-is, but they go perfectly with any of your favorite add-ons and sauces. Enjoy them with regular salsa, black bean and corn salsa, sour cream or Greek yogurt, guacamole or diced avocado, queso, you name it.
More EASY Mexican Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite Mexican recipes below.
- Shredded Mexican Chicken Casserole
- Mexican Chicken Street Tacos
- Mexican Shredded Beef
- Easy Mexican Ground Beef and Rice
Ground Beef Quesadillas
By: Kimber Matherne
5 from 2 votes
These Ground Beef Quesadillas are a simple and hearty meal that the whole family will love! Juicy ground beef crumbles are seasoned to perfection, then layered with melty cheese in a perfectly golden, crisped tortilla. Enjoy as-is or customize with your favorite add-ins and toppings!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
4
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Ingredients
- 1 pound lean ground beef
- 1 onion, finely diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 4 large tortillas, burrito sized
- 2 tablespoons butter
Instructions
Heat a large skillet over medium heat. Add the ground beef and onion to the skillet and stir frequently, breaking apart the meat as you stir. Continue to cook until the meat is no longer pink, then drain any excess grease or moisture and return to pan.
Add the chili powder, oregano, salt, garlic powder and cumin and stir into the meat simmering for 2-3 minutes. Remove from skillet and set aside.
Reduce heat to medium-low. Melt 1/2 tablespoon of butter in the skillet. Lay a burrito sized tortilla down and sprinkle 1/2 cup of cheese over the entire tortilla. Then add meat evenly over half of the tortilla.
Allow the quesadilla to cook until the cheese is starting to melt and the underside is golden brown, about 2-3 minutes. Then fold the tortilla over and remove if golden brown.
If the outside of the quesadilla is not browned and crispy, continue to cook until it is lightly browned and crispy, then flip and finish cooking the top side until golden brown.
Repeat with remaining tortillas until you have 4 large quesadillas. Once done, cut the quesadillas into thirds (3 triangles) with a knife or pizza cutter. Serve immediately.
Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!
Recipe Notes
Substitutions:
How to Store:Leftover beef quesadillas can be stored in an airtight container in the fridge for up to 4 days.
How to Freeze:For longer storage, you can cook and freeze the quesadillas OR assemble them and freeze before cooking.
- To cook and freeze:Follow the instructions as directed, then let the quesadillas cool completely. Wrap them tightly in plastic wrap and foil and freeze for up to 2 months.
- To freeze before cooking:Cook and cool the ground beef, then assemble the quesadillas. Once assembled, wrap them tightly in plastic wrap and foil and store in the freezer for up to 2 months.
How to Reheat:Thaw overnight in the fridge if frozen, then warm in a skillet until heated through. For quicker thawing, heat in the microwave!
How to Scale: You can use large burrito-sized tortillas folded in half OR use this same recipe to make 8 smaller quesadillas using standard-sized tortillas. Additionally, you can double or halve the recipe depending on how many you plan to serve. Do what works best for you!
Nutrition Information
Serving: 1large quesadilla, Calories: 404kcal (20%), Carbohydrates: 33g (11%), Protein: 30g (60%), Fat: 16g (25%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 85mg (28%), Sodium: 858mg (37%), Potassium: 526mg (15%), Fiber: 3g (13%), Sugar: 3g (3%), Vitamin A: 257IU (5%), Vitamin C: 2mg (2%), Calcium: 113mg (11%), Iron: 5mg (28%)
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5 from 2 votes (2 ratings without comment)
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Jean Lee
Can this be canned in pressure cooker once you have the meat ,onions and spices cooked ???
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Kimber Matherne
Hi Jean, I am not well versed in canning so I don’t feel qualified to give you an answer on this. If you find out I’d love to hear!
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